Homemade Bagels

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the Yukone:

6 ounces cold water (¾ cup; 170g)

3 ½ ounces bread flour (about ¾ cup, spooned; 100g)

subheading: For the Dough:

12 ½ ounces bread flour (about 2 ¾ cups, spooned; 355g)

½ ounce sugar (1 tablespoon; 15g)

2 ½ teaspoons (9g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

1 teaspoon (4g) instant dry yeast, such as SAF; not RapidRise or active dry (more info here)

3 ½ ounces water (½ cup minus 1 tablespoon; 100g)

subheading: To Boil:

1 ounce barley malt syrup (4 teaspoons; 30g)

Directions at seriouseats.com

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